Caffeine Free Ginger-Lime Olive Tapenade
This bold, briny spread brings together two kinds of olives, capers, and a hit of fresh ginger and lime for a flavor combination that feels anything but ordinary. The ginger adds a warm, aromatic kick that plays beautifully against the salty depth of the Kalamata and green olives, while the lime zest and juice keep everything bright and lively. A quick pulse in the food processor is all it takes — the goal is a rough, spreadable texture that still has character and bite, not a smooth paste. That short rest at room temperature before serving is a small but important step, giving the ginger and citrus time to fully bloom into the olives. Every ingredient here is naturally free of caffeine, so there's no need to scrutinize labels or swap anything out. Serve it with crusty bread, crackers, or alongside grilled vegetables, and it's the kind of thing that disappears fast.
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Learn more →Ingredients
8 servings
- 1 cup pitted kalamata olives
- ½ cup pitted green olives
- 2 tbsp capers, drained
- 1 tbsp fresh ginger, peeled and finely grated
- 1 tsp lime zest (from about 1 lime)
- 1 tbsp fresh lime juice
- 1 small garlic clove, roughly chopped
- 3 tbsp extra-virgin olive oil
- ¼ tsp black pepper
- 1 tbsp fresh flat-leaf parsley, finely chopped (optional)
Instructions
- 1
Combine the Kalamata olives, green olives, capers, garlic, grated ginger, lime zest, lime juice, and black pepper in the bowl of a food processor.
- 2
Pulse 8–10 times, until the mixture is coarsely chopped and no whole olives remain — the texture should be rough and spreadable, not a smooth paste.
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